Unbelievably Easy Butter Chickpeas

Since my roommate moved out on Sunday I can’t be bothered to do, well, anything. Including cooking anything more extravagant than spaghetti. I also decided to forget how to do dishes and laundry, but that’s been a long time coming anyway. It’s like if someone isn’t here to watch me, I forget how to be an adult. Between looking for a new apartment, job hunting, and having 3 meetings this week, I really just want to come home at the end of the day and veg-out (har har) in front of the computer with my cat. While I was still in couch potato mode, I went to a grocery store that I don’t normally go to and I found something that I have been searching for since I became vegan: READY-MADE VEGAN NAAN BREAD. Get it here.

So I’m here to provide you with just about the easiest vegan, Indian-inspired dish to go with this wonderful gift from the vegan gods above. The only equipment you need is a pot, a can opener, a knife, and a spoon (feel free to use measuring spoons too, but I usually just eyeball it). It’s easy, inexpensive, and can be done faster than you can get any sort of Indian food delivered. This is definitely going to become a staple in my diet.

IMG_3165 Ok so this delicious plate is reminiscent of butter chicken, something that C and I used to eat all the time. I think we ate it like 3 weekends in a row and I totally would’ve kept that going, but he vetoed me with an “Indian again?!” I can’t help myself, I’ve always been a sucker for sauces that can be sopped up with carbs. If I recall correctly, a typical butter chicken is done with a yogurt base and ghee, a type of butter, but I chose to use coconut milk in this recipe. Partly because I love coconut milk, mostly because I didn’t have any vegan yogurt, but also because a can of coconut milk costs like $.79 here and let’s be frugal for once in our lives. Feel free to use the full fat version because being vegan (or cooking a vegan meal once in a while) does not mean you have to be calorie conscious all the time.

After prepping the ingredients (this takes maybe 5 minutes, maybe), you’re going to dump everything in a pot and keep it on the stove for like 30-ish minutes. Then, if you’re extra lazy (like me!) you can get one of those ‘ready in 2 minutes’ microwavable rice packets of basmati rice. I hope you can incorporate this into your weekly meal plan! I think it would be great for an I-hate-Mondays-but-I-love-good-food dinner, or also for an I-am-too-poor-to-keep-buying-take-out-but-I-want-fast-yummy-food-right-now Friday night.

IMG_3163The star of this dish is definitely the gravy itself, it’s savory and complex, plus it can be spicy if you want it! For this particular recipe I used tofu, but I could see this working with lentils or potatoes as well.

Butter Chickpeas

Serves 4. Ready in 30 minutes.

  • 1 block extra firm tofu, cut into small triangles
  • 1 medium yellow onion, thinly sliced
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 can tomato paste
  • 2 T curry powder
  • 1 T vegan margarine
  • 1 T garam masala
  • 1 t agave nectar
  • 1 t red pepper flakes
  • 1 t vegetable stock powder
  • dash of salt
  1. Put everything in a medium pot and stir until well-mixed (don’t worry about the tomato paste, it’ll combine well as it heats up). Cook on medium heat for 30 minutes or until onions are tender. Stir occasionally.
  2. Enjoy with basmati rice and vegan naan bread!

I hope you love this dish! As always, follow me on instagram @justjennythings and tag me in your food posts! Show me your vegan food!

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